Chickpea Penne Bolognese

Chickpea penne with turkey meat sauce.jpg

Serves 4

This is my kids most requested dinner.  Made with only a few ingredients, packed with protein, fiber and half the carbs of regular pasta and takes less than 30 minutes so it’s perfect for a busy weeknight meal. I’ve also perfected the cooking time to keep the penne nice and al dente so everyone loves the texture.  I make it on an almost weekly basis and we never get tired of it. This will soon become your family’s favorite too!

Ingredients:

  • 16 oz. uncooked chickpea penne (I use Banza)

  • 3 cloves minced garlic

  • 1 lb. ground organic turkey (feel free to use grass-fed beef)

  • 1 tbsp. olive oil

  • 1 jar Rao’s marinara sauce

  • 1 tbsp. Italian seasoning

  • Salt and freshly ground pepper to taste

  • Red pepper flakes to add a kick (optional)

  • A few fresh Basil leaves chopped for garnish

  • Parmesean cheese to garnish (optional)

Preparation:

  • In a large saucepan (I use a cast iron skillet), over medium heat cook the garlic until fragrant, about 2 minutes, then add meat and cook until browned while breaking up with a wooden spatula. Season with salt and pepper.

  • Meanwhile bring a large pot of slightly salted water to a boil. Add the penne and undercook it by a couple of minutes (Banza says to cook for 8-10 min. so I cook for about 6). When pasta is almost done collect about 1 cup of pasta water and set aside. When pasta is done, drain and put back in the pot.

  • Add half the jar of sauce to the meat, heating and stirring to combine.

  • Add the meat sauce to the pasta with half the saved pasta water and more sauce from the jar.

  • Stir over low heat to combine everything and sauce will thicken.

  • Divide pasta into bowls, garnish with chopped basil and cheese if desired and serve immediately.

  • Enjoy!